Thai Sweet and Spicy Lemon Shrimp
1 cup wine-for the cook
1 pound shrimp, peeled and deveined (31-40 or bigger)
1/3 cup plus 2 Tablespoons Thai sweet chilli sauce (I use Mae Ploy)
1 large lemon, juice and zest
4 kaffir lime leaves, sliced OR zest of one large lime
2 teaspoons spicy Thai Chili Sauce (I use Thai Kitchen)
3 cloves of garlic, chopped
1 teaspoon brown sugar
1/4 cup coconut milk
1/3 cup cilantro, chopped
Combine everything except for the coconut milk and cilantro and marinate shrimp for 20-30 minutes, or longer.
Heat a large skillet over medium heat, add shrimp and marinade.
Stir in the coconut milk and simmer until shrimp are pink and cooked through, about 2-3 minutes.
Remove from heat and stir in cilantro. Transfer to bowl(s), garnish with lemon slices or lemon zest.
(Note: If serving as a first course place in a large bowl and serve with baguette slices. If serving as a main course place rice or rice noodles in the middle of a bowl and pour shrimp and sauce over. Garnish.)
Pairs Well With
From the Sauce du Jour Kitchen
For the Thai Cuisine Cooking Class - 101
This has been a recipe that always gets rave reviews. Sometimes I make it as an appetizer and sever it with baguette slices to mop up the wonderful broth, or sometime as a entree, served over rice or rice noodles. Either way it's a lovely combination of flavors of sweet, spicy and tangy. According to the SdJ chefs, it is one of the most repeatedly made dishes.